CRISP COOKIES (Finnish)

oz. butter
3.1/2 oz. sugar

a egg
1/2 tsp. baking powder
12 oz. flour

On top of cookies, 1 egg slightly
beaten, sugar and chopped almonds.

Cream butter and sugar well; add
beaten egg. Sift together baking
powder and flour and add, beating
thoroughly. Roll dough on a lightly
floured board about 1/8" thick and
cut out round cookies. Stroke them
with egg and strew with sugar and
almonds. Bake in hot oven.

- Raija Karjalainen.
Ladysmith.

CHOKLADRULLTARTA (Swedish)
(Chocolate Roll)

3 eggs

3/4 cup sugar

1/3 cup. potato flour
2 tbsp. cocoa

2 tsp. baking powder

Beat eggs and sugar until white
and fluffy. Sift together flour,
cocoa and baking powder. Add and
stir until well blended. Pour
batter into oblong pan lined with
buttered wax paper. Bake in moder-
ately hot oven’ (425°) for 5 mins.
Turn onto waxed paper sprinkled
with sugar and leave until cold.
FILLING:

1/2 cup butter

1/2 cup powdered sugar

2 egg yolks

1 tsp. vanilla extract
Work butter and sugar until fluffy.
Stir in egg yolks and vanilla ex-
tract. Spread cake with filling,
roll up lengthwise. Wrap in waxed
paper. Leave some hours, then cut
crosswise.

- Mrs. Jacob Holm.

114

EGG FOO YONG

bs eggs
1 medium-sized onion
1/2 cup diced celery
1/2 cup shrimp or crabmeat
E green pepper, diced
1 tbsp. soya sauce
salt

Beat up eggs and add 4 tbsp. water
and soya sauce. Saute balance of
ingredients and pour into eggs.
Heat up pan and 2 tbsp. shortening
or oil. Pour in eggs and fry as
omelette.

HAGGIS
Sheep's paunch and pluck
1 lb. finely~chopped beef suet
1/2 pint genuine Scots oatmeal
2 large Spanish onions, finely
chopped
2 tbsp. salt
1 tsp. pepper

1/2 nutmeg, finely grated
1 1/2 pints stock, juice of 1 lemon

Soak the paunch for 36 hours in salt
and water, turn inside out and wash
thoroughly in several waters. Wash
the pluck, cover the liver with cold
water, boil it for about 1 1/2 hours,
and at the end of 3/4 hour add the
heart and lights. Chop half the
liver coarsely and the rest with the
heart and lights finely; mix all to-~
gether. Add the oatmeal, suet,
onions, salt, pepper, nutmeg, lemon
juice and stock. Turn these ingred-
ients into the paunch, sew up the
opening taking care that sufficient
space is left for oatmeal to swell.
Put the haggis into boiling water,
cook gently for 3 hours, prick
occasionally with needle to allow
air to escape. . Enough for 8.